5 boneless, skinless chicken breast halves (about 6 oz. each)
Olive oil for brushing
Kosher salt and freshly ground black pepper
1 yellow bell pepper, cored, seeded, and very thinly sliced
1/2 green bell pepper, cored, seeded, and very thinly sliced
1 poblano chile or other hot green chile, cored, seeded, and very thinly sliced
1/2 to 1 jalapeo, cored, seeded, and finely chopped
1/2 small red onion, thinly sliced
1/4 cup red-wine vinegar
1 Tbs. balsamic vinegar
2 cloves garlic, finely chopped
1/2 tsp. crushed red pepper flakes
1/4 cup extra-virgin olive oil
20 red cherry tomatoes, halved
20 yellow cherry tomatoes, halved
3/4 cup Nioise, Kalamata, or other good-quality black olives, pitted
30 basil leaves, washed, dried, and torn into small pieces

Description

Yellow Bell Peppers And Yellow Cherry Tomatoes Make A Stunning Salad, But If You Can’t Find Them, Simply Use More Of The Red.

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